Indian Fried Potatoes

Cook Time 20 minutes

Servings 4


4 large potatoes – do not need to peel if the skin is nice – sliced thinly

Olive oil

2 tsp cumin seeds

1 tsp brown mustard seeds

Handful curry leaves

1 onion, chopped

1 tsp crushed ginger

1 tsp crushed garlic – maybe more

1 chilli, chopped

Salt & pepper

Wholemeal roti or wraps


2 tomatoes chopped

1 Lebanese cucumber chopped

½ red onion chopped 


Lemon juice

Salt & pepper, to taste


Slice the potatoes into similarly shaped pieces – ensure it’s not too thick. Warm olive oil in a shallow pan and add cumin seeds, mustard seeds and curry leaves. After 30 seconds add onion and ensure golden. Add garlic, ginger and chilli, then add potatoes and toss around so coated in seeds.

Add salt to taste then add a small amount of water to prevent spices from burning.

Continue to cook on a gentle heat, stirring frequently so potatoes soften and get a brown edge.

Meanwhile in a bowl combine chopped tomato, cucumber, red onion and coriander and add some lemon juice – combine.

When potatoes are cooked through (soft to touch) – serve inside a wholemeal roti with the kachumber and enjoy!! Boom! Can eat this with rice but this is a healthier version with some extra rainbows otherwise it is just potatoes people!

Preeya Alexander

Preeya Alexander


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